 | Dark and Stormy Rum BabaYield: 6 servings Pastry Chef Renee Hudson of Hudson’s Sweets | Brooklyn, NY |
I wanted to enter the contest to challenge myself as I re-enter this professional space by starting my own business. A dark and stormy is one of my favorite cocktails, and I absolutely love bread, so I thought this would be a good way to combine those two favorites with a slightly fruity twist.
Ingredients for Pineapple Brioche:
• 25 g. milk
• 75 g. canned pineapple juice or The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 10 g. granulated sugar
• 10 g. active dry yeast
• 150 g. all-purpose flour, divided
• 50 g. granulated sugar
• 4 g. salt (Diamond Crystal preferred)
• 75 g. whole eggs
• 138 g. all-purpose flour
• zest of ½ lime
• 100 g. butter, room temperature and cubed
• 20 g. Tastecraft Freeze-Dried Pineapple Pieces
Ingredients for Lime–Rum Soaked Pineapple:
• ½ small pineapple, diced
• zest of ½ lime
• ¼ vanilla bean, scraped
• dark rum (such as Goslings or Bacardi Black), to cover
Ingredients for Ginger Rum Soaking Syrup:
• ¼ vanilla bean
• 75 g. fresh ginger, grated
• 226 g. The Perfect Purée of Napa Valley Sweet Ginger, thawed
• 50 g. lime juice
• 75 g. dark rum
• 50 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed (optional)
To Assemble and Serve:
• nappage, for glazing
• whipped cream
• candied ginger pieces, for garnish
• Tastecraft Freeze-Dried Lime Slices (optional)
Method for Pineapple Brioche:
If using The Perfect Purée Carmelized Pineapple Concentrate, simmer purée for 8 to 10 minutes to reduce slightly, then cool and measure after cooking. In a mixing bowl, combine milk, pineapple juice or purée, sugar, yeast, and 75 grams flour. Mix until incorporated, then sprinkle the remaining 75 grams flour over the surface. Allow to rest until a deep crack forms on top of the sponge. Add sugar, salt, eggs, 138 grams flour, and lime zest. Mix on low speed until combined, then increase to medium speed and continue mixing until the dough forms a windowpane. Gradually add butter in small increments, mixing until fully incorporated and a smooth, elastic dough forms. Fold in Tastecraft Freeze-Dried Pineapple Pieces. Proof until nearly doubled in size, deflate, and refrigerate overnight. Divide dough into molds, cover, and proof again. Sprinkle with turbinado sugar and bake until golden brown—approximately 15 minutes for traditional baba molds or 20 to 30 minutes for mini kugelhopf molds. Cool completely.
Method for Lime–Rum Soaked Pineapple:
In a small bowl, combine diced pineapple with lime zest and vanilla bean. Pour dark rum over the fruit until covered. Cover and refrigerate for at least 24 hours to macerate.
Method for Ginger Rum Soaking Syrup:
In a saucepan, combine grated ginger, 235 milliliters water, and vanilla bean. Bring to a boil, then cover and steep for 30 minutes. Strain and cool. Stir in The Perfect Purée Sweet Ginger, lime juice, rum, and optional The Perfect Purée Carmelized Pineapple Concentrate. Strain once more before use. (If preparing in advance, wait to add lime juice until the day of serving.)
To Assemble and Serve:
Dip cooled babas in the Ginger Rum Soaking Syrup, allowing them to fully absorb. Transfer to a rack to drain briefly, then brush with nappage for shine. Plate each baba with a spoonful of Lime–Rum Soaked Pineapple and a dollop of whipped cream. Garnish with candied ginger and optional freeze-dried lime pieces. Serve immediately.
Method for Pineapple Brioche:
If using The Perfect Purée Carmelized Pineapple Concentrate, simmer purée for 8 to 10 minutes to reduce slightly, then cool and measure after cooking. In a mixing bowl, combine milk, pineapple juice or purée, sugar, yeast, and 75 grams flour. Mix until incorporated, then sprinkle the remaining 75 grams flour over the surface. Allow to rest until a deep crack forms on top of the sponge. Add sugar, salt, eggs, 138 grams flour, and lime zest. Mix on low speed until combined, then increase to medium speed and continue mixing until the dough forms a windowpane. Gradually add butter in small increments, mixing until fully incorporated and a smooth, elastic dough forms. Fold in Tastecraft Freeze-Dried Pineapple Pieces. Proof until nearly doubled in size, deflate, and refrigerate overnight. Divide dough into molds, cover, and proof again. Sprinkle with turbinado sugar and bake until golden brown—approximately 15 minutes for traditional baba molds or 20 to 30 minutes for mini kugelhopf molds. Cool completely.
Method for Lime–Rum Soaked Pineapple:
In a small bowl, combine diced pineapple with lime zest and vanilla bean. Pour dark rum over the fruit until covered. Cover and refrigerate for at least 24 hours to macerate.
Method for Ginger Rum Soaking Syrup:
In a saucepan, combine grated ginger, 235 milliliters water, and vanilla bean. Bring to a boil, then cover and steep for 30 minutes. Strain and cool. Stir in The Perfect Purée Sweet Ginger, lime juice, rum, and optional The Perfect Purée Carmelized Pineapple Concentrate. Strain once more before use. (If preparing in advance, wait to add lime juice until the day of serving.)
To Assemble and Serve:
Dip cooled babas in the Ginger Rum Soaking Syrup, allowing them to fully absorb. Transfer to a rack to drain briefly, then brush with nappage for shine. Plate each baba with a spoonful of Lime–Rum Soaked Pineapple and a dollop of whipped cream. Garnish with candied ginger and optional freeze-dried lime pieces. Serve immediately.